Description
Indulge in the comforting flavors of this roasted tomato soup, where ripe tomatoes mingle with garlic and fresh basil, creating a harmonious blend that warms both heart and soul. Perfect for chilly evenings or cozy gatherings, this easy-to-make recipe will become your go-to for a delightful bowl of goodness. Serve it alongside crusty bread for an unforgettable experience.
Ingredients
Scale
- 2 lbs ripe tomatoes, halved
- 1 medium yellow onion, chopped
- 4 whole garlic cloves
- 3 tbsp extra virgin olive oil
- 2 cups low-sodium vegetable broth
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- On a baking sheet, arrange the halved tomatoes, chopped onion, and garlic cloves. Drizzle with olive oil; season with salt and pepper.
- Roast in the oven for 25-30 minutes until caramelized and fragrant.
- Transfer the roasted vegetables to a blender or food processor. Add vegetable broth to reach your desired consistency—smooth or chunky.
- Return the blended mixture to a pot over medium heat. Stir in balsamic vinegar and simmer for 10 minutes.
- Serve hot in bowls, garnished with fresh basil leaves.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 6g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg